I’ve had lots of trial and error with this one and I want to save you the emotional pain. You don’t want the oil so hot that the egg sizzles and turns white the second you crack it in! The whites should remain clear for several seconds before they start to turn white. You don’t want it too, too hot, as you’re going to cook the eggs pretty slowly. Not that that really matters in the grand scheme of human history, but I thought I’d mention it.) But those bring along some particles and some color, and you won’t wind up with as pristine an egg. (Note: you can also use butter OR bacon grease if you’re into those sorts of things. Add a small amount of canola oil to the skillet-not enough to have much depth to it at all. I’ve tried this method with regular skillets and it just never works for me. Step 5 Remove the eggs from the pan with a slotted spatula, then drain them briefly on a paper towel before serving.Continue spooning the oil over the eggs until they appear to be the doneness you want. Step 4 After a minute or two of cooking, once the whites are set/not jiggly and loose, carefully spoon the oil over the yolks.*Important: Don’t spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy. This will help the whites cook slowly so the top will set but still look pretty. Step 3 Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks).(Note: work in batches-three eggs are about as many as I can tend to at a time.) The whites should remain clear for several seconds before they start to turn white. Step 2 Once the oil is mildly hot, crack in 3 eggs, one at a time.There should be just enough oil to just cover the edges of the egg when it’s cracked in the pan. Step 1 Heat some canola oil in a non-stick skillet over medium heat (not too hot!).Here’s the toughest part: using the tip of a spatula, release the edges of the egg, then carefully slide the spatula below the egg and place it on your dish (or over that lovely bed of kale). Personally, I prefer a super crispy sunny side up egg – so I cook it low and slow, then crank it up to crisp the edges. To solve for this, you can either cover it lightly to steam the top, OR tilt the pan and spoon some of the coconut oil over the top of the egg to baste it. If you want a soft sunny side up egg, where the edges are not crispy, it’s important to cook “low and slow.” If the heat is too high, you’ll cook the bottom and edges, while the yolk and top of the egg whites will be undercooked. The small broken piece will gravitate towards the bigger shell and voila, it’s outta there! Simply take half of an egg shell and dip it into the pan. If you accidentally drop a part of the shell into the pan, don’t go fishing for it with your fingers. It’s not common in restaurant cooking, but I sure wish they did use it instead of canola oil.Ĭarefully crack the egg in the pan. Coconut oil is a great oil to use for high-temperature cooking. In a skillet or non-stick pan, melt 1 teaspoon coconut oil over medium heat. ![]() white, etc.? Not to worry, I clear it all up for you here. Confused about cage-free, organic, brown vs. ![]() If you didn’t catch my other blog post, all about HOW TO SHOP FOR EGGS, then be sure to check it out. ![]() It’s super easy, they work wonderfully atop a bed of kale or rice, and are one of my fave ways to add some protein and good fats to my day. To help you with your morning routine, I thought you’d enjoy a quick rundown on how to make a sunny side up egg. I never perfected my egg cooking skills, but I did ask a lot of questions, and found myself coming home to cook more than the average scramble. When I interned under Maxine Siu at Plow restaurant in San Francisco a few years ago, I saw that this was true. They say that in the restaurant industry, making the perfect eggs (using various methods) are a true sign that you know what you are doing.
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